Sources of Edible Oils and Main Fats

Several hundred plants and animals produce fats and oils in sufficient quantities to warrant processing into edible oils however, only a few sources are commercially significant. Table 4.8 summarizes the major sources in the world and the method of processing. 

The organ fats of domestic animals, such as cattle and hogs, and milk fat are important raw materials for fat production. Edible oils are mostly of plant origin. Olive oil and palm oil are extracted from fruits. All other oils are extracted from oilseeds. The world production of oilseeds and other crops has significantly increased in recent years to meet the growing needs for oils and fats in the world. 

TABLE 4.8 Major Edible Fats and Oils In the World and Methods of Processing 

Cottonseed 19 Hard pressing or prepressing or direct solvent extraction 

Peanut (shelled) 47 Hard pressing or prepress solvent extraction 

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Olives Olea europaea L.) are a major part of the agriculture and gastronomy in many countries in Europe, North Africa, and Asia Minor surrounding the Mediterranean Sea. They are one of the main sources of fat in the Mediterranean diet. The oval-shaped olives can be consumed as table olives or as (virgin) olive oil. The edible part of the olive is called pulp and the hard central part, which usually is discarded as waste, is called the kernel (Rigane et al., 2013 a b Moghaddam et al., 2012). 

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